Maple Glazed Smoked Ham
Ingredients:
·
6-7 kg (12-14lb) Ham
Paste:
·
2 Tbsp Dijon Mustard
·
2 Tbsp Maple Syrup
·
2 Tbsp Ground Black Pepper
·
1 Tbsp Vegetable Oil
·
1 Tbsp Cider Vinegar
·
1 Tbsp Onion Powder
·
1 Tbsp Paprika
·
2 tsp coarse Salt
Glaze:
·
2/3 cup Maple Syrup
·
1/3 cup Bourbon
·
3 Tbsp Dijon Mustard
Directions:
1. The night before
you are planning to serve the ham, score the fatty side of the ham with wide
criss-cross cuts 0.6cm to 1.2cm deep.
Combine paste ingredients in a small bowl. Apply the paste evenly over the entire
ham. Cover with plastic wrap and
refrigerate overnight. Remove ham from
refrigerator and let stand at room temperature for about 45 minutes.
Smoking Method:
1. Bring your Bradley
Smoker to between 105°C and 120°C (220°F and 250°F).
2. Using Maple flavour
bisquettes, smoke/cook the ham for approx. 5-6 hours depending on the amount of
smoke flavour you would like the ham to have.
3. Mix glaze
ingredients together in a small saucepan and cook over low heat for
15mins. Brush the ham with glaze a
couple of times during the last hour of cooking.
To Serve:
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